Carolina Cheeseburger Recipe

Form patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a flat round patty about 3/4-inch thick and 4 inches across. Do not overwork the meat—handle lightly so patties remain tender. Make a slight dimple in the center of each patty with your thumb to discourage doming while cooking.

Season both sides of each patty evenly with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp onion powder just before cooking.

Preheat a cast-iron skillet or grill over medium-high heat. Brush the cooking surface with 1 tbs vegetable oil to prevent sticking and to promote a good crust.

Cook the patties for about 3-4 minutes per side for medium (internal temperature ~160°F/71°C). Flip once using a spatula. If you prefer a thinner, crisper edges style, press gently into the patty once on the grill for 5–10 seconds after placing it down to encourage spreading and crust formation.

About 1 minute before the patties finish cooking, layer the cheese: place 2 slices of sharp cheddar and 1 slice of American cheese on each patty. Spoon about 2 tablespoons of the pimento cheese (total ~1/4 cup per burger) onto the melted cheese on each patty, allowing it to warm and soften but not fully melt into a liquid. Cover the skillet or close the grill lid for 30–60 seconds to help the cheeses meld.

If you like the pimento cheese more thoroughly melted, reduce heat to low and cover an extra 30 seconds, watching to avoid separating oils.

Toast the buns: while patties cook, spread 1/2 tbs butter on the cut faces of each bun and toast in a separate skillet or on the grill, cut-side down, until golden and lightly crisp (about 1–2 minutes).

Prepare the Carolina-style mustard spread by mixing 2 tbs yellow mustard with 1 tsp light brown sugar and 1 tsp hot sauce in a small bowl. Adjust hot sauce to taste. This creates a sweet-spicy mustard typical of Carolina burgers.

On the bottom bun, spread half of the mustard mixture evenly. Top with 4 dill pickle slices (arranged to cover most of the bun) and scatter half of the diced raw white onion (about 2 tbs).

Place the hot cheeseburger patty on top of the pickles and onions. Spoon any remaining warmed pimento-cheese from the skillet over the patty if desired.

Top the assembled patty with the toasted top bun. Serve immediately while hot with extra pickles or hot sauce on the side.

Optional: If making both burgers at once, repeat assembly steps for the second burger using the remaining ingredients.